Food waste continues to be a major global challenge. The Food and Agriculture Organisation (FAO) estimates that around a third of the food produced for human consumption is lost every year. This also includes large quantities of food by-products such as cereals, fruit and vegetables. In response, the PROACTIVE project (PRIN 2020, Prot. 2020CNRB84) aims to valorise food by-products through the production of bioactive peptides for the development of health-promoting food ingredients....
D'Alessandro, M., Gottardi, D., Giordani, B., Trossolo, E., Filannino, P., Vitali, B., et al. (2025). Synergistic application of microbial fermentation and High-Pressure Homogenization for the valorisation of brewer’s spent grains into functional food ingredients. Roma : Sapienza Università di Roma ; SIMTREA.
Synergistic application of microbial fermentation and High-Pressure Homogenization for the valorisation of brewer’s spent grains into functional food ingredients
D'Alessandro Margherita
;Gottardi Davide;Vitali Beatrice;Lanciotti Rosalba;Patrignani Francesca
2025
Abstract
Food waste continues to be a major global challenge. The Food and Agriculture Organisation (FAO) estimates that around a third of the food produced for human consumption is lost every year. This also includes large quantities of food by-products such as cereals, fruit and vegetables. In response, the PROACTIVE project (PRIN 2020, Prot. 2020CNRB84) aims to valorise food by-products through the production of bioactive peptides for the development of health-promoting food ingredients....I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
